Sweet Potato Coconut Curry

Ingredients:

Sweet Potato 2 Medium
Roasted Peanuts 1 tbsp
Shredded Coconut 2 tbsps
Green Chiles 2 – 3
Salt to taste

Talimpu:

Urad Dal 1/4 tsp
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Broken Red Chiles 2
Curry Leaves 6
Oil 1 tsp

Method of preparation:

Peel, remove ends and wash the sweet potato.
Grate the sweet potato on thick side of the grater or use a food processor (makes around 1 1/2 cups).
Remove stems, wash and slice the green chiles.
Lightly crush the roasted peanuts.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles, sweet potato and salt.
Cook covered on low flame till sweet potato turns soft but not mushy.
Uncover, stir in shredded coconut, roasted peanuts and remove from heat.
Serve sweet potato coconut curry with plain steamed rice.

Notes: Make sure not to overcook sweet potato.

Suggestions: If the sweet potato is not cooked properly, put it back on heat and cook on low flame till done.
Variations: Finely chop up the sweet potato if you wish. Use grated coconut for a different texture.
Other Names: Sweet Potato Coconut Curry, Chilakada Dumpa Kobbari Koru